Cauliflower With Cotija Cheese Recipes

BAKED CHEESY CAULIFLOWER

Baked Cheesy Cauliflower image

Easy, delicious side dish of cauliflower with cheese.

Provided by Kathy F.

Categories Side Dish Vegetables Cauliflower

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

cooking spray (such as Pam®)
3 cups bite-sized cauliflower florets
1 egg
½ tablespoon all-purpose flour
½ cup milk
salt and ground black pepper to taste
2 cups shredded sharp Cheddar cheese
1 pinch ground paprika

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g

CAULIFLOWER AND RED ONION TACOS

Cauliflower and Red Onion Tacos image

Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese

Steps:

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 589 milligrams, Sugar 3 grams

CAULIFLOWER GRATIN WITH QUESO COTIJA

Cauliflower Gratin With Queso Cotija image

I made this for our Tex Mex day after Thanksgiving menu. It would make a great side to any Mexican dinner and I won't wait until next Thanksgiving to make this one again. It received many compliments. You can assemble this gratin (through step 2) a day ahead; cover and chill. From Sunset Magazine.

Provided by cookiedog

Categories Cauliflower

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

2 heads cauliflower, rinsed (3 lb. total)
3/4 cup whipping cream
1/4 teaspoon cayenne
salt & freshly ground black pepper
1 lb fresh poblano chile, roasted, peeled, seeded, and cut into strips
12 ounces Cotija cheese, shredded (or use a combination of cotija and monterey jack)

Steps:

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

CAULIFLOWER WITH COTIJA CHEESE

Cauliflower with Cotija Cheese image

Number Of Ingredients 6

Ingredients

1 1/2 pounds cauliflower (1 medium), cut into florets
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/3 cup , crumbled cotija cheese or queso, añejo
2 teaspoons finely choppd fresh parsley or cilantro

Steps:

Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes. Drain and return to the pan while hot. Add the butter, olive oil, and salt. Stir very gently to melt the butter and coat the cauliflower. Transfer to a shallow serving bowl or platter. Sprinkle with the cheese and parsley. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CAULIFLOWER WITH COTIJA CHEESE

Cauliflower with Cotija Cheese image

Number Of Ingredients 6

Ingredients

1 medium cauliflower, cut into florets
1 tablespoon butter, unsalted, , at room temperature
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/3 cup cotija cheese, crumbled
2 teaspoons finely chopped fresh parsley or cilantro

Steps:

Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes. Drain and return to the pan while hot. Add the butter, olive oil, and salt. Stir very gently to melt the butter and coat the cauliflower. Transfer to a shallow serving bowl or platter. Sprinkle with the cheese and parsley. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

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2005-09-26 In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. …
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In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
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